Trader Joes Artichoke Bottoms Recipe

This tender, cheesy Trader Joes Artichoke Bottoms Recipe is made with artichoke bottoms, parmesan cheese, and garlic, and ready in 25 minutes. The golden panko topping gives way to a warm cream cheese filling as you take the first bite. I love serving these when friends come over for weekend drinks.

What I Learned Making This

I used to struggle with soggy stuffed artichokes because I skipped drying the bottoms completely before filling them. Taking an extra minute to pat them dry with paper towels keeps the filling from sliding right off.

I also realized that mixing the panko into the cream cheese makes the texture muddy. Sprinkling the breadcrumbs directly on top is the only way to get that crucial crispy finish.

Trader Joes Artichoke Bottoms Recipe Ingredients

• 1 (14-ounce) can or package Trader Joe’s artichoke bottoms (drained and patted dry)
• 4 ounces cream cheese (softened)
• 1/4 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 clove garlic (minced)
• 1 tablespoon olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

How To Make Trader Joes Artichoke Bottoms Recipe

1. Preheat The Oven: Set your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2. Dry The Artichokes: Arrange the drained artichoke bottoms on the baking sheet and pat them completely dry with a paper towel.
3. Mix The Filling: In a small bowl, stir together the softened cream cheese, Parmesan, minced garlic, salt, and pepper until smooth.
4. Stuff The Bottoms: Spoon an equal amount of the cheese mixture into the natural cup of each artichoke bottom.
5. Add The Topping: Toss the panko breadcrumbs with olive oil in a separate dish, then sprinkle generously over the filled artichokes.
6. Bake And Serve: Bake for 12 to 15 minutes until the breadcrumbs turn golden brown and the cheese is bubbling at the edges.

Recipe Tips

• Dry thoroughly: Excess water from the can or thaw process will water down your cream cheese filling and ruin the texture.
• Use block cream cheese: Tub cream cheese spreads are too thin and might melt into a puddle during baking.
• Broil at the end: If the panko isn’t brown enough after 15 minutes, put the pan under the broiler for 60 seconds.

What To Serve With Stuffed Artichoke Bottoms

These pair exceptionally well with a crisp white wine and a light arugula salad. You can also serve them alongside a main course of grilled chicken or roasted salmon.

How To Store

Keep leftover stuffed artichoke bottoms in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven or air fryer until warmed through to keep the topping crisp. Freezing is not recommended as the cream cheese will split.

FAQs

Can I use marinated artichoke hearts instead?

No, marinated hearts are too small and oily to stuff. You need the wide, sturdy cup shape of the plain artichoke bottoms.

Are Trader Joe’s artichoke bottoms frozen or canned?

Trader Joe’s has sold both frozen and jarred or canned versions over the years. This recipe works perfectly with either, as long as they are fully thawed or drained.

Can I make these ahead of time?

You can stuff them up to a day in advance and keep them in the fridge. Just wait to add the panko topping until right before baking.

Nutrition

• Calories: 120 kcal
• Total Fat: 9g
• Saturated Fat: 4.5g
• Cholesterol: 20mg
• Sodium: 310mg
• Total Carbohydrate: 7g
• Protein: 4g

Try More Recipes:

• Trader Joe’s Green Bean Casserole Recipe
• Trader Joes Polenta Tube Recipe
• Trader Joes Roasted Corn Recipe

Trader Joes Artichoke Bottoms Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Trader Joes Artichoke Bottoms Recipe features tender, cheesy artichoke bottoms stuffed with garlic cream cheese and baked in 25 minutes. This quick appetizer is ideal for easy entertaining or weekend snacking.

Ingredients

• 1 (14-ounce) can or package Trader Joe’s artichoke bottoms (drained and patted dry)

• 4 ounces cream cheese (softened)

• 1/4 cup grated Parmesan cheese

• 1/4 cup panko breadcrumbs

• 1 clove garlic (minced)

• 1 tablespoon olive oil

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

Directions

• 1. Preheat The Oven: Set your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
• 2. Dry The Artichokes: Arrange the drained artichoke bottoms on the baking sheet and pat them completely dry with a paper towel.
• 3. Mix The Filling: In a small bowl, stir together the softened cream cheese, Parmesan, minced garlic, salt, and pepper until smooth.
• 4. Stuff The Bottoms: Spoon an equal amount of the cheese mixture into the natural cup of each artichoke bottom.
• 5. Add The Topping: Toss the panko breadcrumbs with olive oil in a separate dish, then sprinkle generously over the filled artichokes.
• 6. Bake And Serve: Bake for 12 to 15 minutes until the breadcrumbs turn golden brown and the cheese is bubbling at the edges.